Niçoise salad with Nordic shrimp
For the salad
- 1 L (4 cups) lettuce, any type
- 250 ml (1 cup) cooked green beans
- 250 ml (1 cup) cherry tomatoes, halved
- 2 hard-boiled eggs, quartered
- 45 ml (3 tbsp.) Kalamata olives, pitted and chopped
- 360 g Nordic shrimp
For the vinaigrette
- 30 ml (2 tbsp.) sunflower oil
- 15 ml (1 tbsp.) cider vinegar
- 5 ml (1 tsp.) Dijon mustard
- Salt and freshly ground pepper
- In a bowl, whip together the vinaigrette ingredients. Set aside.
- Arrange the salad in each plate, dress with the vinaigrette and enjoy.
Recipe presented in collaboration with Kilo Solution Magazine